Monday, May 21, 2012

Tempeh Bacon / B.L.T. Quinoa

Tempeh Bacon

Makes about 24 small slices

1 8 oz. package of tempeh

2 tbsp tamari or low-sodium soy sauce

2 tbsp liquid smoke

1 tbsp pure maple syrup

dash black pepper

safflower oil

Cut tempeh into quarters, then turn each quarter on its side and cut into three thin slices. At this point you'll have 12 strips. Combine tamari, liquid smoke, maple syrup, and pepper. Stack the tempeh evenly in a tupperware container and pour the liquid mixture over it. Let the tempeh marinate in the fridge at least overnight. I let it sit for 20 hours, turning the container upside down halfway through to make sure it soaks evenly. Preheat oven to 350 degrees, then very lightly grease a baking sheet and place the tempeh slices on it. Brush the slices lightly with safflower oil and bake for about 7 minutes. Remove the sheet and flip the slices over with a spatula. Brush the other side with oil and let it bake for another seven minutes. Once the slices have cooled slightly, transfer to a cutting board and cut each slice length-wise. Now you have 24!

B.L.T. Quinoa

Serves 1

4 slices tempeh bacon

1/2 cup uncooked quinoa

2 tbsp sun dried tomatoes, sliced

1/2 slice of red onion, diced

1/4 cup cucumber, cut into cubes

1 large handful baby spinach

1 tsp tahini

1/2 tsp Sriracha

1/4 tsp agave nectar

1/2 tsp safflower oil

sprinkle sesame seeds

black pepper

Cook quinoa according to package until all the water is absorbed and the germ has separated from the seed. Combine tahini, hot sauce, safflower oil, and agave. Add tahini mixture, sun dried tomato, red onion, cucumber, and spinach to warm quinoa and stir until well mixed. Place on low heat for a few minutes if necessary. Transfer to a plate or bowl and top with tempeh bacon, sesame seeds, and black pepper.